Category Archives: Breakfast Foods

I get anxious when I look at my Boston Marathon training plan. There is just no way I can get all the recommended mileage in during the week. I am doing the best I can, but 6:45 AM is the absolute latest I can get to work and 5:15 PM is the absolute earliest I can leave on top of a 30-40 minute commute to and from work makes ten mile mid-week runs impossible. Ellen and I also recently took a crazy pledge. We never want to turn into obsessive and unhealthy runners, and running anytime before 5 AM is definitely creeping into crazy territory. I’m also not going to get home at 6:30 PM and head out for a 10-12 mile run, sacrificing time with Brent. Over the past few weeks I played around with my new schedule, and am loving the following:

Monday: Back On My Feet (usually 4 easy miles) Tuesday: RunMDR Track Wednesday: OFF Thursday: 5-6 miles either before or after work depending on if there is a happy hour 🙂 Friday: Back On My Feet (4 more easy miles)

Yasso 800s at Track, Back On My Feet Route from Monday and Today’s Long Run

No, I’m not getting crazy mileage in, but it feels good and is a balance of running with other people and on my own. I still, however, am working on ANY way to give me more time during the week. Even if I’m not running after work when I get home at 6:30 PM after being at work for 12 hours, all I want to do is relax. I absolutely love cooking, but I don’t have the energy to start from scratch. I’m also not willing to sacrifice with boring fast meals. Lately I’ve been getting into Sunday meal prepping. It’s super fun and makes my week run much more smoothly. I was inspired by Andrea, Alaina’s childhood best friend, who I’ve only met once, but it feels like I’ve known her for years. She works for Lululemon. Her hours are insane, but she still finds time to run and do yoga. Meal prep has helped her manage her weeks. It’s also fun to go crazy in the kitchen Sunday afternoon, having multiple meals being prepped at the same time and go to bed Sunday night with a freezer and fridge worth of food ready to go. So here’s how meal prep works.

Warning: It’s about to get very A-type.

1. I set my meals for the week. Brent always cooks Tuesday night so that dinner is ready when I come home from track. This week he made Sweet Potato Enchiladas, one of our favorites. We always have leftovers which is GREAT for lunch! We usually go out once or twice a week too. I usually pick meals from my pinterest page, bookmarked stuff I find online, my recipe-free favorites. Oh and stealing rev foods, that refers to eating student lunches. They’re actually pretty good! Chicken Bites on Friday were a hit, and their tamales awesome. The kids love them, and our kids KNOW good tamales.

2. I email Brent and myself all the ingredients/our regular grocery items and divide the list in half with what Brent’s getting and what I’m getting to cut down on time at the grocery store.

3. We wash all the produce when we get home so that it’s ready to use, and I start cooking. I also like to bake chocolate banana bread and slice it up and put portions in the freezer for easy snacks.

Here’s some of the stuff I’ve made over the past two weeks. I’m not a huge recipe follower. I like looking at recipes for ideas, but usually adjust so that I don’t have to buy 100000 ingredients. I also like to sneak in veggies wherever I can. Click on the pictures for a link to the recipe I got my inspiration from.

Moroccan Butternut Squash Soup

Chocolate Chip Banana Bread

Chorizo Stuffed Poblanos

Goats Cheese Spinach Lasagna Rolls-No Recipe

Asparagus Pistachio Mint Pesto

Whole Wheat Pizza Dough (I always have it ready to go in the freezer, toppings, 12 minutes in the oven and BOOM, awesome meal)

So what about breakfast? Well I learned last week I still hate smoothies. I’d rather eat a huge salad. It looked so pretty in my mason jar, but ugh so disgusting. I’ve been sticking to my oatmeal deliciousness but preparing it in a jar and eating it at work while checking my email and before the kids arrive. Gives me a few more snoozes/time to run in the morning if I need to.

How Did It Feel: Today felt AMAZING. Loved running with Marta, Ellen, Alex and Lauren. Such a great group of people. We ran up Oakmont in Brentwood so the first five miles were uphill, and the last 10 were flatter. I’m feeling more confident. I’m so used to running in the heat, that today’s mid 60s felt really nice. I wasn’t counting down the miles.

Other Notes: Marta, Ellen and I were talking about how we would be such speedsters if we ran in cooler climates. Why do we always run such hot races!?

Time to get the day going. I’m appreciative of the cloudier weather. Excuse to be lazy and sit on the couch. Tonight Brent and I are heading to Geoffrey’s in Malibu for dinner at sunset. Woo hoo!

One of Revel Canyon City Half Marathonbest race perks is that all their photos can be downloaded for free. No screenshots with the proof image below. I used this app to make a collage of race pics on my phone. Did I mention this was a net downhill course?

Random running issue of the week, one thing that often bothers me while I am running is a sloshing stomach. Funny thing is it only happens on Saturday or Sunday runs. I thought it was over-hydrating right before but after a bit more research discovered my delicious coffee is causing the problem. It doesn’t hurt or anything, but it’s LOUD. Ellen and Kathy always comment on the noise. Do I give up my morning coffee to stop the sloshing noise? Meh, I’m drinking hazelnut coffee while I type, and I’m about to go to run club. Sorry guys.

I haven’t made stuffed squash since 2011. Last week I got a Kuri Squash in my Farm Box so I stuffed it with quinoa, sausage and parmesan. It was so so so good. I cooked the squash for a good hour before filling it and cooking it some more. The squash was so buttery. Click on the photo for the recipe!

Last week Ellen and I took advantage of the Massage Envy complementary leg massages. I have a terrible shorts tan. Found this pic on facebook.

This week we ran a lot in PE. Here are the fifth grade racing finalists!

Have I mentioned how much I love oatmeal? Chocolate, banana, blueberries, sunflower seed butter, cinnamon and a sprinkle of granola.

Originally Brianna, Marta, Ellen and I had talked about running Westridge Trail on Saturday. We had to reschedule because of friends being in town, sickness, the USC/UCLA game so I decided to run with Run MDR, and where do we go?! Westridge! It was beautiful, and I can’t wait to go back with the girls. Brianna, I am so jealous of your weekday trail runs. Can you please write a blog post on your favorite trail runs in the city? This is my official request.

Who doesn’t love chocolate chip cookie dough? Last week I bought a tub of Eat Pastry cookie dough and had the bad habit of half baking a big spoonful of dough in a small ramekin dish and eating it with a spoon. Brent joined in on the fun, and when we finished the tub we decided we needed to find a healthier way to enjoy cookie dough. With a little bit of googling, I found this delicious recipe! Cashews and oats give you protein and energy, but the sweetener and chocolate chips make it feel like an indulgence. Enjoy!

Directions:1. In a food processor, blend cashews and oats until they become a powder.2. Add the agave, maple, vanilla and blend until incorporated.3. Stir in chocolate chips by hand.4. Form into small balls by rolling between your palms. Keep in the fridge or freezer.